• Title/Summary/Keyword: fish surimi

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Optimizing the Drying Conditions of Surimi Snacks Using a Response Surface Methodology (반응표면분석법을 이용한 생선연육 스낵의 건조조건 최적화)

  • Kim, Seonghui;Chae, Jiyeon;Choi, Gibeom;Kim, Jongmin;Lee, Jiho;Kim, Seon-Bong;Kim, Young-Mog;Kim, Jin-Soo;Lee, Jung-Suck;Cho, Suengmok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.571-579
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    • 2019
  • Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X1, 51-65℃) and drying time (X2, 1.5-2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y1, points), hardness (Y2, N), moisture content of the dried intermediate product (Y3, %), and volatile basic nitrogen of the fried final product (Y4, mg/100 g). The estimated optimal conditions for overall acceptance (Y1) were X1=64℃ and X2=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y1)=8.60 points, hardness (Y2)=10.07 N, and moisture content of the dried intermediate product (Y3)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch (전분의 종류에 따른 생선연육 스낵의 물리화학적 품질 특성)

  • Chae, Jiyeon;Kim, Seonghui;Choi, Gibeom;Kim, Jongmin;Lee, Jiho;Kim, Seon-Bong;Kim, Young-Mog;Kim, Jin-Soo;Lee, Jung-Suck;Cho, Suengmok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.580-586
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    • 2019
  • Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

Effects of Guar Gum Addition on Optimal Properties of Fish Surimi Mixture for 3D Printing (구아검 첨가가 3D 프린팅을 위한 수리미 혼합물의 특성에 미치는 영향)

  • Hyun-Sik Na;Dong-Hyeon Kim;Ha-Young Lee;Sang-Min Lee;Hyeon-Ji Yu;Go-wun Seo;ChangHyeon Ko;Seon-Woo Park;Hyung-Wook Choi;Ye-Jin Choi;Mi Jeong Jo;Dong-Woo Kim;DongHyun Ahn
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.56 no.6
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    • pp.790-797
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    • 2023
  • Guar gum is an edible starch extracted from Cyamopsis tetragonolobus and used as an auxiliary ingredient to enhance the viscosity and adhesiveness of food and improve its emulsification stability. Here, characteristics of fish surimi mixture with various added amounts (0, 0.23, 0.45, 0.67, and 0.89 wt%) of guar gum were analyzed. In unheated surimi with guar gum, the pH decreased as the content increased. In the color values analysis, only the b* (yellowness) increased depending on the amount of added guar gum. The firmness increased with increasing guar gum content, and no significant difference in adhesiveness was observed. In heated surimi, a* (redness) and b* decreased in a content-dependent manner, and L* (lightness) was higher than that of unheated surimi. Regarding physical properties, the highest values of hardness, gumminess, and chewiness were observed in the heated surimi with 0.67 wt% of guar gum. However, no significant change was observed in springiness and cohesiveness. Results of sensory evaluation indicated that with higher guar gum content, only the hardness increased slightly, and significant differences were absent in the remaining parameters. Thus, surimi with 0.67 wt% of guar gum is considered to be optimal for 3D printing.

Quality of Bastard Halibut Surimi Gel as Affected by Harvested Time of Unmarketable Cultured Bastard Halibut Paralichthys olivaceus (생산시기가 비규격 넙치 (Paralichthys olivaceus) 연제품의 품질에 미치는 영향)

  • Shin, Jun-Ho;Park, Kwon-Hyun;Lee, Ji-Sun;Kim, Hyung-Jun;Heu, Min-Soo;Jeon, You-Jin;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.3
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    • pp.191-196
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    • 2011
  • In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

The Actual Conditions of the Management of the Factory Ship GAECHEOG (공모선(工母船) 개척호(開拓號)의 운용(運用)에 관한 실태(實態) 분석(分析))

  • Jeong, Dong-Hee;Kim, Jin-Kun
    • Journal of Fisheries and Marine Sciences Education
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    • v.9 no.2
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    • pp.149-166
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    • 1997
  • This thesis is studied by means of operation diary of the factory ship GAECHEOG in the Sea of Okhotsk and the Sea of Bering from Jul. 1993 to Dec. 1996, We summarize these results as follows : 1. The factory ship GAECHEOG equipped trawl winch able to haul raw fish 700M/T per day and cargo winch able to unload manufactured goods 900M/T. The crews consist of 290~330 persons. 2. Factory machineries equipped surimi making plant able to process about 150M/T per day and fish meal plant able to manufacture about 70M/T per day. 3. The fishing ground from June to Nov. was the western Bering sea lying in the eastern Kamchaka peninsula and from Dec. to May, the fishing period to gather roe of a Pollack, was the Sea of Ohotsk lying in the western Kamchaka peninsula. 4. The buying catch of fish per each voyage from Dec. to May, the fishing period gathering Pollack-roe, was about 17,000~33,000M/T and from Jul. to Oct., the fishing period gathering non Pollack-roe, was about 10,000~21,000 M/T. 5. Raw fish was the most about 33,000M/T of the 2nd voyage in 1994 and was the least about 8,300M/T of the 1st voyage in 1993. Other voyages were about 13,000~18,000M/T. 6. The Pollack buying from Jul. to Nov. in the Bering sea was 5~7 fishes for one row in pan and body length about 40~50cm, and from Dec. to May in the Sea of Ohotsk was 6~8 fishes for one row in pan and body length about 37~45cm. 7. Surimi production in the 2nd voyage in 1994 was the most about 7,300 M/T, in the 1st voyage in 1993 was the least 1,900M/T and in other voyages was about 2,500~3,800M/T. The extraction rate of surimi goods for raw fish was about 17.4~26.5%. 8. Fish meal production in the 2nd voyage in 1994 was the most about 2,300 M/T, in the 1st voyage in 1993 was the least about 780M/T and in other voyages was about 1,100~1,700M/T. The extraction rate of fish meal goods for raw fish was about 7.3~10.7%. 9. Pollack-roe production was very much from Jan. to Apr. and was about 380~700M/T per each voyage. The extraction rate of Pollack-roe for raw fish was about 1.2~4.9%.

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Fractionation and Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of Gelatin Hydrolysates from by-products of Alaska Pollock Surimi

  • Park, Chan-Ho;Kim, Hyung-Jun;Kang, Kyung-Tae;Park, Jae-W.;Kim, Jin-Soo
    • Fisheries and Aquatic Sciences
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    • v.12 no.2
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    • pp.79-85
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    • 2009
  • Gelatin hydrolysates with a high inhibitory activity against angiotensin I-converting enzyme (ACE) were fractionated from Alaska pollock surimi refiner discharge. The ACE-inhibitory activity, expressed as $IC_{50}$ (mg/mL), was highest (0.49 mg/mL) in gelatin hydrolysates formed by sequential 2-hr treatments of Pronase and Flavourzyme. After fractionation through four different membrane filters with molecular weight cut-offs of 3, 5, 10, and 30 kDa, the highest ACE-inhibitory activity (0.21 mg/mL) was observed with the 3-kDa filtrate.

Optimization of the Processing Conditions for the Preparation of Surimi Products Containing Rice Flour

  • Yoon, Minseok;Kim, Jin-Soo;Kim, Dongsoo;Jo, Jinho;Cho, Suengmok
    • Fisheries and Aquatic Sciences
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    • v.17 no.2
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    • pp.167-173
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    • 2014
  • Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

Texture Properties of Surimi Gel Containing Shiitake Mushroom (Lentinus edodes) (표고버섯 함유 어묵의 물성 특성)

  • 손미희;김소영;하정욱;이승철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.6
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    • pp.859-863
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    • 2003
  • The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

Characterization of Acid-soluble Collagen from Alaska Pollock Surimi Processing By-products (Refiner Discharge)

  • Park, Chan-Ho;Lee, Jae-Hyoung;Kang, Kyung-Tae;Park, Jae-W.;Kim, Jin-Soo
    • Food Science and Biotechnology
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    • v.16 no.4
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    • pp.549-556
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    • 2007
  • The study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed $20.7^{\circ}C$, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.

Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

  • Jin, Sang-Keun;Go, Gwang-Woong;Jung, Eun-Young;Lim, Hyun-Jung;Yang, Han-Sul;Park, Jae-Hong
    • Asian-Australasian Journal of Animal Sciences
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    • v.27 no.1
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    • pp.115-122
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    • 2014
  • This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.